Grain- and Gluten-free Cranberry Orange Cake

There are two whole oranges in this cake, peel and all. And fresh cranberries. Fresh cranberries that I had to go to 5 stores to find! By the way, do people eat cranberry desserts for Christmas? Because once I found those cranberries… I got a bunch. And now I need to use them.

I was very lucky to have received a Thanksgiving invitation for Sunday. I wanted to control the dessert, just because having all those gluten-filled desserts around and not being able to eat them is equivalent to torture for me. So I had to find something quick that would appeal to everyone.

Other than the hostess, I was the only American there and the other guests were French and German. They all loved my cake. Thus, I’m claiming this cake as an international pleaser. ;)

Grain- and Gluten-free Cranberry Orange Cake | texanerin.com

(Edit: I’ve already posted this but just realized you can see my “I have to try it!” hole on the right side of the cake. Whoops.)

I didn’t want to waste 3 cups of almond flour on experimenting, so I followed the recipe and used granulated sugar. I rarely do that, but it was for Thanksgiving and I didn’t want to subject a dozen people to some funky experiment gone wrong. But hey, there’s no added fat at all! That should count for something.

Grain- and Gluten-free Cranberry Orange Cake | texanerin.com

I’m still working on my close-ups. I’m posting this picture anyway, just so you can see the texture.

The cake is just sweet enough as is, but if you want a glaze, there’s one included at the source. The cake was super moist and nobody seemed to notice the lack of regular flour. Woohoo!

Grain- and Gluten-free Cranberry Orange Cake

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 12 pieces

Ingredients

  • 2 oranges
  • zest of 2 other oranges
  • 3 eggs
  • 215 grams (1 cup) caster or granulated sugar
  • 300 grams (~3 cups) almond meal or almond flour
  • 1 teaspoon gluten-free baking powder
  • 2 cups fresh cranberries (4¾ dl)

Directions

  1. Preheat your oven to 340°F/170°C. Spray a round 8" / 22cm springform pan with baking spray to grease. Line the base with parchment paper.
  2. Put the oranges in a pot and cover with cold water. They will float a little, though. Bring to a boil over medium heat and cook for 15 minutes. Drain and then cover the oranges with cold water again and boil another 15 minutes. Rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands. Coarsely chop the oranges and remove any seeds.
  3. Process the orange pieces in the bowl of your food processor until smooth. Add the zest of two oranges and give it another whirl.
  4. In a large bowl, beat the eggs and sugar together using an electric mixer. Beat until pale and thick and then gently fold in the orange, almond meal and baking powder. Then fold in half of the cranberries.
  5. Pour into the prepared pan, sprinkle the over half of the cranberries over the top of the batter, and bake for 1 hour or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before cutting.

Adapted from Taste.com.au

Recipe by  | www.texanerin.com

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38 comments on “Grain- and Gluten-free Cranberry Orange Cake” — Add one!

  • Meg @ Beard and Bonnet says
    December 6, 2013 @ 6:03 pm

    I am loving this cake and your “I have to try it hole!” Haha! I just developed a recipe for a cranberry-citrus coconut bundt cake for Potluck next week, I bet the two are similar in flavor and texture because mine uses almond flour as well. I would love to eat a slice of each right next ti each other. YUM!

    Reply
  • Gina @ Running to the Kitchen says
    December 2, 2013 @ 5:58 pm

    Erin- I’m IN LOVE with this. Definitely making it happen for our Christmas dessert table this year. There’s no better winter combo than cranberry & orange and the grain free part totally won me over :)

    Reply
  • Anonymous says
    April 14, 2013 @ 4:58 am

    i followed the recipe to the last detail, but it was so bitter because of the orange peel. tried adding some almond extract but that didn't help. too bad, otherwise would have been good

    Reply
    • Erin replies to Anonymous
      April 18, 2013 @ 3:38 pm

      I'm sorry to hear that. :( I've made it a few times and it's always been nice and sweet. I'm sorry that it didn't come out for you! I wish I knew what went wrong, but I guess it depends on the orange. Sorry again!

      Reply
  • suhajan says
    March 17, 2013 @ 7:51 pm

    I have a 'wheat' muffin recipe that calls for the whole orange, processed thrown in… so i am for sure going to try this recipe as i have only sat and watched people enjoy my muffins.. :)

    Reply
  • My Italian Smorgasbord says
    December 5, 2012 @ 12:30 am

    it looks beautiful and delicious. I would definitely go for organic oranges here :)

    Reply
  • Heidi @ Food Doodles says
    December 1, 2012 @ 9:14 pm

    Wow, gorgeous cake! I'm always so impressed with cakes like this, because I hardly ever make them. This looks just wonderful. And I just love your "I have to try it!" hole, haha! You're awesome!

    Reply
  • Ashley - Baker by Nature says
    November 30, 2012 @ 12:02 am

    What a beautiful cake, Erin! I love cranberries and orange together – so good!

    Reply
  • Loretta E. says
    November 29, 2012 @ 10:01 pm

    Cranberries and oranges are one of the best combos when they're in season! I love the hole in the side. It adds character!

    Reply
    • Erin replies to Loretta E.
      November 30, 2012 @ 9:11 am

      Haha. Character… sure. ;) I like that! And aren't oranges in season now? Or is that some weird European thing?

      Reply
  • Becca says
    November 28, 2012 @ 9:02 pm

    This looks like a delicious cake! I love the taste of oranges in baked goods. I've only ever heard of putting whole citrus fruits in cakes when I saw a recipe for lemon cake. It's interesting, putting the whole fruit in a processor and whizzing it up. Maybe this will be a new way to get fruit into my diet! Haha, can you imagine, getting your daily dose of fruit by eating cake.

    Reply
    • Erin replies to Becca
      November 28, 2012 @ 10:19 pm

      Haha. Becca… I don't get how you don't like fruit. It's sweet and you like sweet stuff! My vegetable hatred is at least logical. ;) That stuff is bitter.

      Reply
    • Becca replies to Becca
      November 29, 2012 @ 12:21 pm

      It's mostly to de with texture. I don't like gushy things.

      Reply
    • Erin replies to Becca
      November 30, 2012 @ 9:08 am

      Then it makes total sense. I'm the same way with sauces (other than dessert, cheese and tomato sauces). Yuck.

      Reply
  • Carla Walker says
    November 28, 2012 @ 6:53 pm

    I love the hole! So funny!!! And I think your close up is beautiful! This looks like an amazing cake. I cannot believe how expensive almond flour is! I bought it to make macarons (which of course flopped) but man it is crazy expensive! Anyway, this cake looks beautiful. I bet it was a huge hit

    Reply
    • Erin replies to Carla Walker
      November 28, 2012 @ 10:18 pm

      Aww, thank you. :) You can use almond meal! Is that cheaper? Or you could take some whole almonds and make your own almond meal! The one good thing about baking ingredients in Germany is that almond flour is really, really cheap and you can find it everywhere. It's the same price as almond meal, which is the same price as whole almonds. Woohoo. Something to be happy about. :)

      Reply
  • Sonia! The Healthy Foodie says
    November 28, 2012 @ 5:27 pm

    Too funny about the hole…

    You really crack me up with that one! :)

    As for cranberries, I eat them by the handful! You should try them, they're good. Of course, dessert recipes involving cranberries are ALWAYS appreciated… :)

    Reply
    • Erin replies to Sonia! The Healthy Foodie
      November 28, 2012 @ 10:14 pm

      But they're so expensive. I spent 15CAD/kg on mine. :( Oh well. It was Thanksgiving. I got me some cranberries!

      Reply
    • Sonia! The Healthy Foodie replies to Sonia! The Healthy Foodie
      November 29, 2012 @ 4:46 am

      What??? That's insane! They go for about 3 bucks a pound here this time of year. And you can sometimes get them for cheaper than that too. Wish I could ship some over to you!

      Say, how are you feeling, my friend? A little better, I hope?

      Reply
    • Erin replies to Sonia! The Healthy Foodie
      November 30, 2012 @ 9:10 am

      Wow. That's insane. I would be making cranberry everything if I were you! And eating them as snacks too. :)

      I'm not feeling any better but thanks for asking. Although, I did mess up on one day (not willingly) and the next day my tummy hurt. Could just be a coincidence or maybe it means something! When I'm done with the month, I'll pay careful attention to what happens with my stomach.

      Reply
  • sally @ sallys baking addiction says
    November 28, 2012 @ 3:49 pm

    my grain/gluten-free best bud. Erin, you've done it again! This looks amazing. I've never made a gluten free cake before! I love the combo of cranberry and orange this time of year – just had a cranberry orange scone the other day. :)

    Reply
    • Erin replies to sally @ sallys baking addiction
      November 28, 2012 @ 10:13 pm

      Haha. I'm only your grain/gluten-free friend for the month! After my experiment, I hope to go back to eating "normal" stuff. So I really hope that I don't improve with going gluten-free. Kind of weird, but I do. And I hope you share your cranberry orange scone recipe!

      Reply
  • london bakes says
    November 28, 2012 @ 1:22 pm

    This sounds really delicious and I love how simple it is! I think you were right to use granulated sugar too. As much as I like using honey/maple syrup where I can, I think you probably need the grains of sugar for the structure of the cake. Can't wait to try this!

    Reply
    • Erin replies to london bakes
      November 28, 2012 @ 10:11 pm

      I'm happy that you agree with me concerning the sugar! And the only thing that's not super simple about this recipe is the boiling of the oranges. It is simple, but kind of of annoying. It's worth it, though. :)

      Reply
  • The life of Clare says
    November 28, 2012 @ 9:48 am

    This looks absolutely delicious. I love cakes makes with almond flour! I have never seen fresh cranberries, so I think frozen berries would be fantastic.

    Reply
    • Erin replies to The life of Clare
      November 28, 2012 @ 10:10 pm

      Yeah they would! As long as they're not sweetened or something. Good luck with finding frozen ones! I haven't found them over here. :(

      Reply
  • Madiha Saeed says
    November 28, 2012 @ 5:56 am

    omg this cake looks absolutely delicious! :D can't wait to try it! do you think it would work if i used something else intead of cranberries? like frozen blueberries?

    Reply
    • Erin replies to Madiha Saeed
      November 28, 2012 @ 7:28 am

      Of course! Blueberries would be an amazing substitution. Or raspberries! Oh boy. Let me know how it goes. I hope you enjoy it. :)

      Reply
  • Anonymous says
    November 28, 2012 @ 3:55 am

    that cake looks fantastic. unfortunately though i do not have a food processor do you think i could make it without? or that by chopping alone which will not get it as fine will change the texture too much?

    Reply
    • Erin replies to Anonymous
      November 28, 2012 @ 7:27 am

      Do you have an immersion blender? Maybe that'd work. Or using a hand mixer. I don't think chopping it will work because it needs to be like a puree. Perhaps putting the cooked oranges in a big bowl and then smashing it with a glass would work? Good luck with whatever you do! :)

      Reply
  • amy @ fearless homemaker says
    November 28, 2012 @ 1:53 am

    I love the "I have to try it!" hole, ha! And this cake looks just wonderful – wish I had a slice right now.

    Reply
  • Chung-Ah | Damn Delicious says
    November 28, 2012 @ 12:39 am

    An "international-pleaser" cake? Uh yes please! And just look at those plump cranberries on top! Can't believe you had to go to 5 different stores but it definitely looks worth it!

    Reply
  • eatgood4life.blogspot.com says
    November 28, 2012 @ 12:37 am

    Wow this is super simple and looks incredible. Hardly any ingredients at all. I am loving this cake and I hope to make it very soon!! I hope my cranberries stay on top like yours though :-)

    Reply
    • Erin replies to eatgood4life.blogspot.com
      November 28, 2012 @ 7:22 am

      Thank you! I hope you can make it soon. It's really soft and not so sweet and just plain delicious. Hope you like it. :)

      Reply

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